Ingredients
8 oz. pasta shells
1 tsp. turmeric
1/2# halibut
1 green bell pepper, diced
1 red bell pepper, diced
2 stalks celery, diced
12 black olives
1 dozen mussels
2 cups chicken stock
1/2 cup white wine
4 oz. cooked shrimp (medium size)
3 T extra virgin olive oil
1 T lemon juice
1 clove garlic, crushed
2-3 T fresh herbs (chives, basil, or dill)
salt & pepper to taste
Preparation
Cook pasta with turmeric in boiling salted water, drain. Poach halibut and flake into bite-size pieces. Steam mussels in chicken stock and white wine. De-seed and chop peppers. Dice celery, halve and stone black olives. Drain mussels, mix well with pasta, veggies, olives and remaining fish. Whisk olive oil, lemon juice and garlic together, season with salt and pepper and chopped herbs to taste. Pour over seafood salad and stir gently. Chill salad before serving.
